초록 ▼

A method for producing roux by drying flour until the moisture thereof is reduced to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55°C. in a weight ratio of flour/fats and oils being of 1/5 to 1/0.25 and then heating and mixing them at a temperature of 65°to 130

A method for producing roux by drying flour until the moisture thereof is reduced to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55°C. in a weight ratio of flour/fats and oils being of 1/5 to 1/0.25 and then heating and mixing them at a temperature of 65°to 130°C. for 5 to 60 minutes. Another method is by drying flour to reduce the moisture content thereof to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55°C. in a weight ratio of flour/fats and oils being 1/5 to 1/0.25, subjecting the mixture to a first heating and mixing process at 100°to 160°C. for 5 to 90 minutes, cooling, adding, seasonings, processed milk products, extracts and/or starch in an amount of from 0.3 to 4 parts by weight relative to one part by weight of the total amount of the mixture of the dried flour and the fats and oils and subjecting the resultant mixture to a second heating and mixing process.

대표청구항 ▼

A method for producing roux comprising the steps of drying flour with hot air at 80°to 200°C. until the moisture content thereof is reduced to 0.5 to 10% by weight and to a level lower than that required to cause swelling of starch in the flour, adding fats and oils having a melting point of not mor

A method for producing roux comprising the steps of drying flour with hot air at 80°to 200°C. until the moisture content thereof is reduced to 0.5 to 10% by weight and to a level lower than that required to cause swelling of starch in the flour, adding fats and oils having a melting point of not more than 55°C. in a weight ratio of flour to fats and oils of 1/5 to 1/0.25 and then heating and mixing them at a temperature of 65°to 130°C. for 5 to 60 minutes.